Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the… — Wolfgang Puck 80s Copy Share Image
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable. — Wolfgang Puck Competitors Copy Share Image
The food could taste amazing; however, if you present a plate of misfortunate looking food...you would really question yourself about whether or… — Wolfgang Puck Food Copy Share Image
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones… — Wolfgang Puck Change Copy Share Image
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day… — Wolfgang Puck Almost Copy Share Image
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than… — Wolfgang Puck About Copy Share Image
My passion for writing cookbooks really came from my love of collecting cookbooks. — Wolfgang Puck Collecting Copy Share Image
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and… — Wolfgang Puck Because Copy Share Image
You see fewer and fewer chefs who are really big - most stay in shape. — Wolfgang Puck Big Copy Share Image
Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to… — Wolfgang Puck Chef Copy Share Image
